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Ever wondered how easy it could be to make that favorite restaurant-style spinach and artichoke dip in the comfort of your own kitchen, with just a food processor and some basic ingredients?
Well, buckle your seatbelts! Today, I will be sharing with you an amazingly mouth-watering Spinach and Artichoke Dip recipe that is nothing short of delightfully easy.
Richly creamy and cheesy, this one-stop shop dip serves just right as an appetizer for parties, game days, or just those times of over-the-top needs. Let’s get into this classic favorite that will surely amaze on the table!
Why You’ll Love This Dip
This Spinach and Artichoke Dip is:
- Quick and Easy: Ready in under an hour, with minimal prep work.
- Deliciously Creamy: Loaded with cheeses that melt beautifully.
- Perfect for Sharing: A crowd-pleaser that’s great for gatherings.
- Versatile: Serve it with chips, bread, or veggies—the choice is yours!
Why Use a Food Processor?
This is one of those recipes where a food processor really becomes an asset: it will grind the spinach and artichokes down to just the right consistency in a matter of seconds, saving you the time and elbow grease spent when doing it by hand.
Essential Equipment
Food Processor
Related: Best Food Processor for Nut Butter
Spatula
Measuring Cups & Spoons
Air Fry Toaster Oven
Baking Dish
Creamy Spinach and Artichoke Dip
Discover how to make a creamy and delicious Spinach and Artichoke Dip using your food processor. This easy spinach artichoke dip is the perfect homemade appetizer for any occasion!
Ingredients
- 1 cup fresh spinach leaves packed
- 1 can 14 oz artichoke hearts, drained
- 8 oz cream cheese softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic minced
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Pinch of red pepper flakes for a spicy kick optional
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
Prepare the Spinach and Artichokes
- In your food processor, add the fresh spinach leaves and drained artichoke hearts.
- Pulse a few times until they are roughly chopped. Don't over-process—you want some texture!
Combine the Ingredients
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise.
- Stir in the minced garlic, onion powder, salt, and pepper.
- Add the chopped spinach and artichokes from the food processor.
- Mix in half of the shredded mozzarella and half of the grated Parmesan cheese. Stir until everything is well combined.
Transfer to Baking Dish
- Spoon the mixture into an oven-safe baking dish (an 8x8-inch dish works well).
- Smooth the top with a spatula.
Add Toppings
- Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
- If you like a little heat, sprinkle a pinch of red pepper flakes.
Bake the Dip
- Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and the top is golden brown.
- For an extra golden top, switch to broil for the last 2-3 minutes—just keep a close eye on it to prevent burning.
Serve Warm
- Carefully remove the dip from the oven.
- Let it cool for a few minutes before serving.
- Serve with tortilla chips, pita bread, baguette slices, or fresh veggies.
Notes
- Use Frozen Spinach: If you don't have fresh spinach, frozen works too. Just thaw and squeeze out excess water.
- Add Extra Flavor: Mix in chopped water chestnuts for added crunch.
- Make It Lighter: Substitute Greek yogurt for sour cream and use light mayonnaise.
- Herb It Up: Add fresh herbs like parsley or chives for extra flavor.
- Gluten-Free: Ensure all ingredients are gluten-free and serve with gluten-free dippers.
- Customize Cheeses: Feel free to experiment with different cheeses like cheddar or Monterey Jack.
- Add Protein: Stir in cooked, crumbled bacon or diced ham for extra heartiness.
- Spice Level: Adjust the red pepper flakes to control the heat.
- Serving Idea: Hollow out a sourdough loaf and bake the dip inside for a fun presentation.
Serving Suggestions
- Appetizer Spread: Pair it with an assortment of crackers, breads, and veggies.
- Game Day Snack: A hit at any sports gathering or party.
- Topping: Use it as a flavorful topping for baked potatoes or grilled chicken.
- Pasta Sauce: Thin it out with a bit of milk and toss with pasta for a creamy dish.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F until heated through or microwave individual portions.
- Freeze: You can freeze the unbaked dip for up to 1 month. Thaw overnight in the fridge before baking.
Frequently Asked Questions
Can I prepare this dip ahead of time?
Yes! Assemble the dip and refrigerate it unbaked for up to 24 hours. When you’re ready, bake it as directed.
Can I use low-fat ingredients?
Absolutely! Feel free to use low-fat cream cheese, sour cream, and mayonnaise to lighten it up.
What if I don’t have a food processor?
You can finely chop the spinach and artichokes by hand. It takes a bit more time but works just as well.
Final Thoughts
This Spinach and Artichoke Dip is a classic for a reason—it’s irresistibly delicious and so easy to make!
Whether you’re hosting a party or simply treating yourself, this recipe is sure to become a favorite. Give it a try, and don’t forget to let me know how it turns out!
